A good friend of mine sent me a very similar recipe that she had made- I adapted it some, depending on the ingredients in my house, and what I thought would taste good. It is a great salad to make for dinner and eat for lunch the next day!
I had recently purchasing a “sweet dumpling” squash at Whole Foods and needed a good recipe to incorporate it into. This seemed like the perfect recipe 🙂 My favorite part about this salad is the sweetness from the maple syrup dressing and the crunch of the apples! Delicious!
Happy Thanksgiving! (weekly challenge to come- been busy with family/travels this week!)
Ingredients (2 servings):
1/4 cup of quinoa
1/2 cup of black beans
1/2 or 1/4 winter squash (optional, this recipe will be just as delicious without the squash!)
1 apple (Honey Crisp preferred, but any will do!)
1/2 cup spinach or mixed greens
Handful of pecans, toasted
1.5 tbsp olive oil
1 tbsp balsamic vinegar
1.5 tbsp maple syrup
salt and pepper to taste
1. Preheat your oven to 350 degrees if you are including a winter squash.
2. Make your quinoa according to the directions on the package. Plan about 30-40 min for the quinoa. (I made myself a large serving for dinner and lunch the next day with this recipe. Feel free to double or triple, depending on how many you will be serving).
3. Cut your winter squash in half (I chose a Sweet Dumpling- seen below). Scoop out the seeds. I decided to make both halves, only using one in the recipe, as I used the other half later. Place a slab of butter in each side and place on a baking dish/sheet.
4. While those items are cooking, mix together your dressing ingredients.
5. Toast your pecans. I placed the pecans on the baking dish with 5-7 minutes left, to toast them up without making another dirty dish.
6. Once everything is finished cooking, mix all of the ingredients together(including the dressing) in a large bowl.
7. Serve and enjoy a delicious salad, full of fresh, natural ingredients, and many tastes of fall!
Cheers and happy evolving!